Pollo con Nopales (Chicken with Cactus)

1. 1

   1.

2. 2

   Dice chicken into small peices.

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   Place in a stock pot and cover with water.

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   Add salt, bay leaf and pepper.

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   Let boil until chicken is tender, about 30 minutes.

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   Once tender, remove chicken from the pot with a slotted spoon and set aside for step 2.

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   Drain all water from the pot except about 1 cup.

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   In the remaining 1 cup of water, add tomatillos, onion, jalapeno, garlic.

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   Boil them until tomatillos are golden brown.

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    2.

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    Heat oil in a skillet.

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    Using a slotted spoon, add chicken ato the oil.

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    Fry chicken until golden brown on all sides.

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    Set aside.

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    3.

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    Once tomatillos are brown, add everything in the pot to a blender (including water).

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    Blend until smooth.

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    Pour back into the stock pot, add chicken in.

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    Add the cumin, jalapeno salt, oregano, and chicken cube.

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    Bring to boil.

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    Once mixture is boiling, prepare corn starch and water.

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    Slowly stir the corn starch mixture into the pot.

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    This will help it thicken (if its thick enough, then you may skip this step).

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    4.

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    Drain and rinse nopales.

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    Add nopales to the stock pot.

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    Simmer for about 15-20 minutes.

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    Salt and pepper to taste.

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    5.

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    Serve with rice and tostados.

* Per serving · 4 servings · Values may vary.